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机译:甘油含量对马铃薯粉膜性能的影响
Beijing Technol &
Business Univ Sch Mat Sci &
Mech Engn Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Sch Artificial Intelligence Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Sch Mat Sci &
Mech Engn Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Sch Mat Sci &
Mech Engn Beijing 100048 Peoples R China;
Beijing Technol &
Business Univ Sch Mat Sci &
Mech Engn Beijing 100048 Peoples R China;
China Agr Univ Coll Engn Beijing 100083 Peoples R China;
films; glycerol; plasticizers; potato flour; starch;
机译:甘油含量对马铃薯淀粉薄膜电性能的影响
机译:香蕉粉组成和甘油含量对压模香蕉片性能的影响。
机译:干燥温度和相对湿度对甘油增塑的mar菜粉膜力学性能的影响
机译:甘油含量对热塑性马铃薯淀粉膜机械,微观结构和物理性质的影响
机译:用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
机译:甘油和水含量如何影响淀粉基可食用膜的结构和功能特性
机译:干燥温度和相对湿度对甘油增塑的mar菜粉膜力学性能的影响
机译:长径比和sp2 / sp3含量对Ns掺杂pECVD生长碳膜场发射性能的影响